Cook Book Club: June's Ingredient Is Garam Masala. The Country: India!

Starting our third year highlighting countries, we from between Africa to Asia. Kits include a little bit about the country of focus, a recipe (or more) that is native to the country, and a unique ingredient or two from that recipe without which, it wouldn't be the same. Most recipes are from writers native to the country covered or otherwise lived experience of that culture. I'll post the recipes and information here as well, so let's get cooking!

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Indian Food Culture

As explained by various cultural resources

On our first sojourn into summer, we find ourselves fully immersed in the South Asian subcontinent. India is one of the oldest civilizations in the world. As such, it has a rich, vibrant, and varied tapestry of flavor that has evolved as time went on, though a few elements of the cuisine have become iconic to the wider world. You won't find much beef here (cattle are considered sacred by Hindus, do it depends on where you are), but vegetarians and vegans can delight as 20-40% of the population practice some form of elimination or limitation of meat and its products.

These days, India is known for foods like curries, masalas, pakoras, and vindaloos, foods vibrant in spices and dripping in color. Among these recipes, Butter Chicken is probably the most famous curry as far as the Western world is concerned. It's rich, tomato and spice-laden sauce is balanced with a significant amount of butter and cream to really bring a smooth creaminess to its flavor profile in a truly iconic way. For an interesting tidbit on butter chicken's history and controversy, here is a link to a BBC article on a recent legal battle.

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Main Recipe

Butter Chicken

This recipe has been adapted from GimmeDelicious.com for use by the Brown Deer Library Cookbook Club*

Serves: 4 Prep Time: 5min.  Cook Time: 15min.  Total Time: 20min.

Ingredients

• 1 Tbsp oil

• 1 Tbsp butter

• 1 medium onion, diced

• 1 tsp fresh ginger, finely minced or grated (or use paste)

• 2-3 cloves garlic, finely minced or crushed

• 1½ lb, about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks

• 4 Tbsp tomato paste, or 8oz can of tomato sauce

• 1 Tbsp garam masala

• 1 tsp chili powder, or paprika, adjust to taste

• 1 tsp Fenugreek, I use powder, but seeds or mustard seeds can be used too, optional

• 1 tsp cumin

• 1 tsp salt

• 1/4 tsp black pepper

• 1 cup heavy cream, sub for half & half or yogurt for low fat

• Hot cooked rice and naan for serving

Directions

1. Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.

2. Add the chicken, tomato paste, and the rest of the spices. Cook for 5-6 minutes or until everything is cooked through.

3. Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.

*For a more authentic butter chicken, please see https://www.indianhealthyrecipes.com/butter-chicken/. It is just about as quick and easy, but requires more ingredients.